Oliebollen

Makes about 20 oliebollen

Ingredients:

• 100 grams raisins
• 50 grams currants
• 500 grams flour
• optionally: 3 heaping tablespoons of corn starch
• 2 teaspoons salt
• 14 grams active dry yeast (2 pouches)
• 450 cl milk
• 1 tablespoon vanilla extract
• 2 teaspoons lemon juice
• ½ apple
• 1 egg
• 50 grams chopped candied (moist) orange peel (sukade, citronnat, fruit confit)
• powdered sugar
• do not make more than 1½ batch at a time, as the dough will rise out of the bowl. 

Instructions:

• soak the raisins & currants in very hot water for 10 minutes, then drain and towel them dry, and toss them in flour (so they won't sink in the batter)
• peel the apple and dice into small pieces (size of several raisins), and sprinkle the lemon juice over them
• sift the flour and mix in the salt in a big bowl
• thoroughly mix in the yeast
• heat the milk until lukewarm
• beat the egg, take the milk of the heat, then blend in the egg and the vanilla 
• make a large dimple in the middle of the flour mix
• bit by bit, pour some milk mix into the middle of the flour, and stir in the surrounding flour with a wooden spoon or with hand mixer with dough hooks
• continue stirring for about 5 minutes, until the batter is smooth; it should fall of a spoon in lumps
• stir the raisins, currants, candied orange peel, and apple into the batter
• cover the bowl with a damp cloth or with plastic kitchen foil, and put it at a warm spot (or in a 50 °C (120 °F) oven with the door open)
• let the dough rise for 1-1½ hours or until doubled in size
• do not stir the batter again
• line a colander with kitchen paper
• in a large pot (heavy cast-iron is best, as it keeps the temperature more stable), heat 2 liters of frying oil to 175 °C (350 °F), or until white vapor appears (or test with a piece of bread)
• dip a metal ice cream scoop (or two large table spoons) into the hot oil, then scoop up batter and let it slide into the hot oil (or use one of the table spoons to scoop up batter, and the other spoon to slide the batter of the first spoon into the oil). Don't make the batter balls too big, as they may take too long for the inside too be done.
• fry until golden brown (4-5 minutes), regularly turning over with a fork, throughout the frying; to get a feel for the frying time, cut open the first oliebollen to check for doneness.
• DO NOT fry more than 3 at a time, as putting batter into the oil causes its temperature to drop
• when done, scoop the oliebollen out of the oil with a slotted spoon, and put in the colander to drain
• serve covered with powdered sugar; best when still warm.
• alternatively, make oliebollen without the fruit; inject (may have to slice open the balls) with stiffly beaten whipped cream (with sugar) and sprinkle with powdered sugar. Snowballs! [by Frank]